Serves 18
45 min
Mini Berry Cheesecakes
Recipe GLPRd3bae8b88c9e4c
Elegant individual cheesecakes featuring a buttery graham cracker crust, creamy custard-like filling, and topped with a smooth sour cream layer. These mini treats are perfect for entertaining and can be garnished with fresh berries just before serving.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/4 cup melted butter
1 1/2 cups crushed graham crackers
1/2 cup sugar
16 oz cream cheese, room temperature
3 large eggs, room temperature
1 teaspoon vanilla bean paste
1 teaspoon vanilla extract
1 pint sour cream
Directions
Preheat oven to 375°F. Lightly spray or grease 18 mini cheesecake wells or muffin cups.
Combine crushed graham crackers and 1/2 cup sugar in a medium bowl. Pour in melted butter and stir with a fork until the mixture is evenly moistened. Divide the crust mixture among the prepared wells, pressing about 2 tablespoons firmly into the bottom of each. Set aside.
In a large bowl, beat the room-temperature cream cheese on medium speed until smooth and creamy. Scrape down the bowl as needed. Add 1 teaspoon vanilla bean paste and mix until incorporated, then add the first egg. Mix on medium speed until the egg is fully blended into the batter.
Add the remaining 2 eggs one at a time, beating on medium speed after each addition until just combined. Do not overmix or use high speed, as this will incorporate excess air and affect the texture of the baked cheesecakes.
Divide the cheesecake filling evenly among the prepared wells, filling each about 3/4 full. Gently tap the pan on the counter to release air bubbles and level the surfaces.
Bake in the preheated 375°F oven for 15-18 minutes, until the centers are barely set and no longer visibly jiggle when you gently shake the pan. Remove from oven and let cool at room temperature for about 15 minutes.
While the cheesecakes cool, increase the oven temperature to 450°F. In a small bowl, whisk together the sour cream, 1 teaspoon vanilla extract, and 2 tablespoons sugar until smooth.
Once the cheesecakes have cooled for 15 minutes, spoon a thin layer of the sour cream topping evenly over each one. Use the back of a spoon or offset spatula to smooth the surface of each cheesecake.
Return the cheesecakes to the 450°F oven and bake for approximately 5 minutes, until the sour cream topping is set but still soft.
Remove from the oven and transfer to a cooling rack. Allow to cool completely to room temperature, then refrigerate overnight before serving. Top with fresh berries just before serving.
